From Our Editors
Nestled on the grounds of Pheasant Bonanza, Roosters overlooks hunting fields dotted with plump fowl. Chef Aaron Schroder, a hunter himself, draws inspiration from the view, infusing an ever-changing menu with fresh pheasant and other succulent cuts of meat and seafood. Though born and raised in Nebraska, Schroder cut his teeth as a chef at his mother's Italian restaurant in Seattle and then at eateries in New York City, including Mario Batali's Lupa in SoHo. Since returning to Nebraska, he has applied his skills to prepare such favorites as smoked pheasant and slow-roasted pork shoulder. His wife, April Goettle, brings 20 years of bartending experience to Roosters, where she curates an artisan drink menu alongside simple pours of whiskey and beer.
Though its menu always promises something new, Roosters' decor is a reflection of the past. Mounted animals on the walls pay homage to hunting lounges of the 1950s, and the wooden tables, chairs, and bar top pay homage to really old trees.